Raw Artichoke Salad with Celery and Parmesan
A fresh and light salad featuring thinly sliced baby artichokes, crisp celery, and shaved Parmesan, dressed with a bright lemon and olive oil vinaigrette. Fresh herbs like parsley and mint add a vibrant touch to this elegant dish.
4 servings
20 min
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Ingredients
- •3 tablespoons extra-virgin olive oil
- •3 tablespoons fresh lemon juice
- •1 to taste Kosher salt
- •1 to taste Freshly ground black pepper
- •12 whole baby artichokes
- •1 cup thinly sliced celery
- •3 tablespoons chopped fresh flat-leaf parsley
- •2 tablespoons chopped fresh mint
- •2 ounces shaved Parmesan
Cooking Instructions
- 1.
Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.
20 min
